5-6 (1 kg) fish (bluefish or shad)
1/2 cup (100 ml) vegetable oil
1-2 (100 g) tomatoes
2 bunches of spring onions
1 bunch parsley
Salt fish is cleaned, washed and add salt. Onions, finely chopped, fry lightly in fat. Add tomatoes and parsley, finely chopped, and pepper. Stew until soft, then distributed on preheated special tiles, covered with fat. Place top fish. Bake in the oven. Serve warm with slices of lemon.